Skillet-Roasted Cauliflower With Panko

• 2 tablespoons pine nuts
• 2 tablespoons vegetable oil, divided
• 1/4 cup panko (Japanese breadcrumbs)
• 1 large head of cauliflower, cut into florets with some stalk attached
• Kosher salt, freshly ground pepper
• 1 garlic clove, finely grated
• 2 tablespoons unsalted butter
• 2 tablespoons thinly sliced pickled red peppers (such as Peppadew)
• 1/4 ounce Parmesan, finely grated
• 3 tablespoons finely chopped fresh mint

1. Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
2. Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
3. Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10-12 minutes. Season with salt and pepper and add 3/4 cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10-12 minutes.
4. Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.

nuts, vegetable oil, head of cauliflower, kosher salt, garlic, unsalted butter, red peppers, parmesan, fresh mint

Taken from www.epicurious.com/recipes/food/views/skillet-roasted-cauliflower-with-panko (may not work)